I need to know how to cook good fried chicken. Can someone offer some suggestions?

Answer 1

Wash off chicken, pat dry, salt and pepper both sides. Let stand so salt and pepper can blend in. Prepare a mixture of two eggs well beaten in bowl big enough to hold chicken. Soak chicken in this mixture for about 15 minutes. Prepare flour mixture(this is where the special flavors are) use l 1/2 cup of flour, 1 Tablespoon salt, 1 Tablespoon of Pepper, 1/2 teaspoon onion powder, l/1 teaspoon garlic, mix well. Remove chicken from mixture one piece at a time, put in flour mixture, do this till all chicken is used, let stand. Use large deep skillet use 4 Tablespoons of Crisco Vegtable Oil, let melt, when you can see a pinch of flour sizzle your ready to fry,(make sure this is not on high, it will cook to quick, you want slow steady frying, about 15 minutes each side) Should be golden brown, let sit on brown paper bag to absorb grease. Serve with pride! This is Southern Fried Chicken.

Answer 2

I saw this on Good Eats on the Food Network awhile ago. I made fried chicken last week with this recipe and it was great. The trick is to soak your cut up chicken in buttermilk over night. I cut up the chicken just before going to bed and let is soak in buttermilk in a bowl in the refrigerator until I got home from work the next day.

Fried Chicken

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.

Answer 3

Frying chicken is pretty simple. To get a nice golden crust with a juicy tender chicken you should dip your chicken pieces in buttermilk and then roll it in self rising flour. Fry it in oil...preferably canola or peanut because it works better at higher temps, until it is golden brown. If you are cooking larger pieces of chicken such as thick breasts, you may want to bake it off in the oven for an additonal 15-20 minutes at 350, just to ensure that it is cooked through.

A great recipe that I actually just made last night was fried chicken fingers with honey mustard sauce.

I just cut up chicken tenders into pieces, dipped them in buttermilk, then rolled into self rising flour. Fried till golden brown in a dutch oven half filled with vegatable oil, and let drain on a paper towel

For the honey mustard:
3/4 c mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
2 Tablespoons orange juice
1 tablespoon lemon juice, or the juice of half a lemon
Horseradish to taste

Answer 4

Crispy Fried Chicken

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
1 tablespoon pepper, divided
2 1/2 teaspoons poultry seasoning
2 eggs
1 1/2 cups water
1 teaspoon salt
2 (3 3/4 lb) broiler-fryer chickens, cut up
cooking oil, for deep-fat frying

In a large resealable plastic bag or shallow bowl, combine 2 2/3 cups flour, garlic salt, paprika, 2 1/2 teaspoons pepper and poultry seasoning.
In another bowl, beat eggs and water; add salt and remaining flour and pepper.
Dip chicken in egg mixture, then shake or dredge in flour mixture.
In a deep-fat fryer, heat oil to 365 degrees.
Fry chicken, several pieces at a time, for about 10 minutes, turning once or until the chicken is golden brown and crispy and the juices run clear.
Drain on paper towels.

For the nutrition facts, please refer to the website below

Answer 5

Oven-Fried Chicken That's as Good as Fried

2 large eggs, beaten lightly
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package (5 1/4 ounces) plain Melba toast, pulsed to sand and pebble texture
4 drumsticks and 4 thighs, skin removed
Spray bottle filled with vegetable oil or vegetable oil cooking spray

Adjust rack to upper-middle position and heat oven to 400 degrees F.

Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan.

Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.

Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.

Answer 6

1 frying chicken, skin removed if you
want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil

1. Season chicken with all seasonings.
2. Roll chicken in flour until covered. Shake off
excess flour. Sprinkle additional seasoning.
3. Simply fry chicken in frying pan until golden
brown. I like it crispy so I cook it a little longer
than most.

You can start out with the oil very hot and then
reduce it later. This seals in the moisture and
flavor, then cooks it.

Answer 7

Cajun Oven-Fried Chicken:

Panko, fresh crunchy Japenese breadcumbs, can be found at Asian markets. They produce the crispest oven-fried chicken, so it's worth the effort. You can try curry powder in place of the Cajun seasoning.

1/3 cup low-fat buttermilk
1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)
1/2 teaspoon salt
1 cup panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 pound), skinned
2 chicken drumsticks (about1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
Cooking spray

Preheat oven to 400°.

Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.

Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.

Yield: 4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick)

Answer 8

The secret I have found is to dip the chicken in a thin batter and then dredge in panko flakes. (Panko flakes are essentially uncooked dry bread crumbs) Panko are great because they cook as the chicken is cooking so as to not give the coating an overcooked taste when using regular bread crumbs. Use your own seasoning/ flavor in the panko as well as the batter. Becarefull because a is to under-season batters and coatings especially with chicken.

Answer 9

Thaw chicken, mix flour and seasonings of your choice in a bowel, mix 4 eggs and 1/4 cup milk in another bowel, dunk chicken in egg mixture and then in flour mixture, fry until done! Very crispy and good!!!!

Answer 10

Roll it in flour and cereal flakes. Don't put too much oil and, as you cook, add salt and pepper to taste. I've never tried putting garlic powder on it before frying, but I'll bet that would be tasty.